Last night we all got to make our own personal pizzas, which is always a hit around here! I was smart enough (based on past bad experiences) to have all the toppings out and ready AND the crusts already rolled out in each pan. The time I didn’t have the crusts ready was a MESS! Little boys all over my kitchen had pizza crust rolled all around my rolling pins and crust with holes in it and crust in the bowl of pizza sauce, and raw pizza crust in their mouths.
SO, I learned to have a lovely rolled out crust in each pan with all the ingredients on the counter ready to go and THEN call the boys in to make a pizza.
I called them all in and, count them there’s five, not four, boys in the kitchen having a blast putting their pizzas together because we had a friend over for the night.
I forgot to take a picture of one of the boys’ pizzas, and do you think they really would have let me? They were TOO hungry! But, here’s a picture of mine. And just so ya know, it may look big in the picture, but it’s actually a tiny stone I got from Pampered Chef, not one of those you can bake a whole cake in.
Here’s the recipe if you want to give it a try. The crust is very easy and very yummy.
Homemade Personal Pizzas
3 1/2 cups whole wheat flour
1 t. salt
1 cup plain yogurt
1 cup butter, melted
- Stir together flour and salt in mixing bowl.
- Add yogurt and melted butter. Stir well until ball of dough is formed.
1 jar pizza sauce (I actually made my own sauce last night)
8 oz. mozzarella cheese, or white cheddar
any favorite toppings such as pepperoni, cooked hamburger or sausage, green peppers, mushrooms or olives.
- Preheat oven to 400 degrees.
- Shred cheese with grater. Set all other pizza toppings out for everyone to work with.
- Sprinkle flour on baking pans to cover surface.
- Pat dough on pan as thick as you prefer.
- Spoon on sauce and spread around dough.
- Top with cheese and favorite toppings.
Bake for 20-25 minutes until cheese is melted and turning golden brown.
This recipe is one featured in my “What to Do With the Kids in your Kitchen” ebook.
Looks yummy! I haven’t had a lot of success with homemade pizza, but that doesn’t stop me from trying! lol.
Yummy! This was delicious and very filling.
Thank you for sharing.
Danielle Hunt says
This recipe is so easy to make and really tastes good. One question would be how one would go about soaking the grains? Have you tried that?
Cherry Wilson says
Does anyone have an idea of how to make this pizza dough recipe without dairy? I love that it doesn’t call for yeast but I have a dairy allergy. Help, please!
As for soaking the grains: I soak my wheat berries, then slow dry them in my warming drawer and then grind it in my grain mill. It is about a 2 day process but once you incorporate this all into your daily routine it becomes quite simple.
That looks yummy. I’ve never heard of putting yogurt in the crust.
How many individual pizzas will the crust recipe make?
You might be a single size serving of plain soy yogurt, if you can use soy.
um, you might “use” :) not be.
How many servings/pizzas do you get from the recipe above?
I love homemade crust and will defintely try this recipe. I will never buy it if I can help it…homemade is so much yummier!
I have a pizza recipe that does have yeast in it and I use a blend of white/wheat/wheat germ that I got from Sneaky Chef. My kids love it and it is super easy to make. How do you get a soft crust without yeast? It looks a little crispy? Is that an illusion? I’d like to try it, but I have to know if I can get it by my very particular eaters (I have four, also). They’ve been known to skip rather than eat what’s in front of them if it isn’t just right.
While it’s not super thick and bready, neither is it crispy. It’s just thin, but buttery and YUM!
Wow, I just made these and they were out of this world! My very picky daughter (3) gobbled hers up and wanted MORE!! Thank you Laura for this recipe and your others too for that matter. Your hard work on this blog is such a blessing to others :)
Sooo glad I found this and wishing I would have found it a long time ago, but oh well. I’ll try it for our weekly Sat. night pizza this week!!! We can’t use yeast, so this look perfect!! Thanks. And I can’t wait to try the pizza pockets, they look perfect for lunches!!
Thank you for posting your wonderful tried and true healthy recipes. My family loves your graham cracker, pizza crust, whole wheat cinnamon rolls, bread and chocolate chocolate chip muffins. Bless you for sharing with all of us the good things in life and keeping our families healthy and happy!
I was wondering if we could substitute butter with something else?
I bet you could use coconut oil in place of the butter.
Yes, coconut oil would work, or I also really like Palm Shortening (I get it through Tropical Traditions website) which I think would work well!
fabulous! possibly the best pizza crust i’ve ever had. i’m a butter lover, what can i say.
i had some extra dough so made up a crust and baked it along with our individual pizzas. it turned out fairly crunchy. i let it cool and smeared it with a mixture of 1/2 yougurt, 1/2 cream cheese and a shot of agave nectar (honey would work, of course). topped that off with a finely chopped fruit mixture (i used grapes, pineapple, strawberries and mangoes). it was crazy good and made the perfect dessert pizza. the crust is so buttery and yummy that it lends itself very well to the fruit.
thanks so much!
Becky @ Our Peaceful Home says
Someone told me green peppers are actually unripe peppers. Is that true?
[email protected] says
I’m not completely for sure on that. I think there are some green peppers that do not turn to red or other colors. Hmmm…maybe I should experiment on that this year to see!
Hi Laura. I just wanted to let you know that my husband loves, Loves, LOVES this crust!! Before tonight, I’d only used it to top my chicken pot pie. One time, I had a regular pie crust in the freezer, so I used that instead, and he was bummed!
Tonight I wanted to make a roasted butternut squash with rosemary (from the garden) pizza. I’m out of yeast, so I finally got around to using this crust for pizza. I wish you could have seen his face. He said, “Mmmm… this is my favorite crust ever”. :) Thank you so much… so happy I don’t have to use yeast anymore!
Hey,was planning on making this dough in the next couple of days. Can you tell me how many personal pizzas this dough makes? Thanks so much! By the way, I tried the honey whole wheat bread last night, it was delicious!!
About six, depending on the size of your pizzas!
Hi Laura, I just told my husband that I was looking at my friends blog who doesnt even know me… hee hee hee. I do feel like you are a dear friend. I read your posts and have really been excited to prepare healthy meals for us.
Going to make this soon!
Kamilla Ostwald says
Wondering if this freezes well? thanks!!:)
Yes, I’ve made little pizzas with this dough and frozen them before baking and it worked great!
After freezing, did you bring the pizzas to room temperature before you baked them?
No, I usually just bake them straight from the freezer. :)
What’s your pizza sauce recipe? Definitely going to try this crust!
I don’t actually know all of the measurements off the top of my head. I’ll try to post it sometime eventually!
Betty Stewart says
I bought some already milled white wheat flour from a newly opened bulk foods store near us and made some whole wheat bread last week which turned out heavy. My friend who bakes bread and mills her own flour said to add gluten if it is not freshly ground. Is that true and if so how much gluten do I add for a loaf?
Yes, that is probably true, since it’s not as fresh after sitting on store shelves, but since I don’t have experience with this, I’m not sure how much gluten you would need to add. You could try TammysRecipes.com – I know she’s talked about this some.
Just made the pizzas and this was very filling. I used an 8×8 glass dish for mine and I couldn’t finish it.
All together, I had enought dough for making 9-10 individual pizzas ( I like my pizzas thin)
Since my children are young still, this will feed our family of 8 without needing to double it.
I just want to say thank you and you are a hoot to “know” through this site. You sound like a very fun person!!
Thank you for this recipe. I make it all the time and everyone loves it.
I found that when I bake it for 25 minutes with the cheese on, it burns. So I prebake the crusts for awhile first. But sometimes the dough puffs up in areas, which makes it hard to spread sauce and toppings on. I tried pricking it with a fork first, but it didn’t help. Do you have any idea why or what I can do to solve this?
[email protected] says
Mine does that too! I am wondering if there are tiny pockets of air in my dough so when it bakes up those air pockets expand. I have always just worked with it. I do create
a little “lip” on the outside of mine so I can pile on toppings and sauce.
I wanted to share with you how our family makes personal pizzas.
I make the pizza dough. Then divide it into the appropriate size pieces. I have parchment paper divided into approximate 9 x 9 squares. I roll each piece to fit the square (circle). I pre-bake the pizza crusts for about 4 minutes at 400 degrees. I then freeze the crusts with the parchment papers between them in a zipper bag. Then when we want to serve pizza…I take them from the freezer and we add the sauce and toppings. Then we bake them for 4 minutes on one pizza stone and move them to the second pizza stone for 4 minutes more. We like the crust slightly crunchy. : ) We cut and serve the pizzas with the parchment papers on our plate. : )
Allison Bognar says
Teresa – I am definately going to try this! What a wonderful (and fast) meal.
THANKS for sharing!
Kari Coppinger says
Just made this for your California nephews (and the rest of their families). They both said, “this is the best ever.” Their little cousin/little sister jumped on the band wagon. :-)
I tried your recipe of pizza crust and it came out very well.I am looking for a crust without yeast and found yours.My 4 yr old daughter loved it.ThanQ very much for sharing your recipes and tips of saving online.I even ordered coconut oil from vitacost after seeing you post about vitacost.God bless you.
Hi. Can you tell me what the yogurt adds to this recipe. I do not think I have seen that in a pizza recipe before.
Yogurt doesn’t necessarily add any particular flavor, just a nice texture. You could use milk in place of the yogurt if you like.
Tried this tonight and it was very good. I think I’ll bake mine a little without sauce and toppings for a bit next time before adding them. Mine was just a tad underdone in the middle. It’s probably just the differences in ovens. Thanks for a great recipe. The one I usually use calls for yeast and while I really like that one, I love the simplicity and fast preparation of this. If we suddenly have a pizza craving, it can be on the table in 30 minutes. Love that. Thanks again.
Lee Anne says
Okay, just made this and I have a few issues with this recipe that I wanted to share for anyone else who tries it this way. First, twenty-five minutes is too long to bake a pizza topped with cheese…had to cover with foil toward the end, but I usually bake at 450 degrees and I wanted to follow the recipe completely. Second, this pizza crust should be stated in the directions “for pizza stone only” as I baked it on a 16-inch round pizza pan and it was NOT crisp…and it was a thin crust. I had to slide it directly (carefully) onto the bottom oven rack to cook the underside of the crust for the last seven minutes or so. I am not new to making my own crust as I have been at this for over ten years, but I wanted to try a healthier recipe. My baking stone is in a storage unit three hundred miles away so I made the best with what I had, but then again the recipe never stated to use that only. I will try this again, but only on a pizza stone.
Thank you for all the recipes you do share…I hope to try others very soon! =)
Have you ever tried this recipe with soft wheat freshly ground?? I was going to make pizza but that is what I have ground up already?? Just looking for some guidance… thanks in advance…. We love all the recipes of yours that we have tried :D
[email protected] says
Laura hasn’t tried it, but it probably would work!
Here’s the way I did this tonight and results: I doubled the recipe but not the fat. I did half butter and half coconut oil, so half a cup each total. I used one cup yogurt and one cup thick raw kefir. I used freshly ground hard and soft white, and hard red wheat. Results: it was very tasty. I couldn’t roll it as thin as id like because it produced too many splits. Still tasty tho. But my main comment is that the crust tastes like a quiche crust. I will keep this recipe for that purpose so thank u.
Jennifer W says
Hi. Just wondering if you have to knead and roll out this dough for these pizzas. The original dough recipe mentions kneading it and then rolling it out but this pizza recipe just says that you can push it down into the pan. I made it last night and my daughter loved the taste but all my pizzas were falling apart so I think I did something wrong. Thanks so much!
[email protected] says
No kneading or rolling out required, however if it helps you fit it in the pan then it is not a problem. If it was falling apart I would add either more yogurt or melted butter. A little extra liquid won’t hurt and it might help it keep together better.